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| Cake Peneda |
Contents:
• 250 grams of tuna
• 2 red chilies
• 5 pieces chili sauce
• 5 cloves shallots
• 1 clove garlic
• 1 slice ginger
• 2 pieces of hazelnut
• 1 tomato, chopped
• 1 teaspoon salt
• 1 tsp sugar
• 1 / 2 LBR pandan leaves, thinly sliced
• 200 ml coconut milk
• 25 bay leaves basil
• 250 grams of tuna
• 2 red chilies
• 5 pieces chili sauce
• 5 cloves shallots
• 1 clove garlic
• 1 slice ginger
• 2 pieces of hazelnut
• 1 tomato, chopped
• 1 teaspoon salt
• 1 tsp sugar
• 1 / 2 LBR pandan leaves, thinly sliced
• 200 ml coconut milk
• 25 bay leaves basil
Skin:
• 1 teaspoon instant yeast
• 25 ml of water, warm briefly
• 2 tablespoons granulated sugar
• 250 g flour
• 1 egg, beaten
• 100 ml coconut milk, warmed briefly
• 1 teaspoon instant yeast
• 25 ml of water, warm briefly
• 2 tablespoons granulated sugar
• 250 g flour
• 1 egg, beaten
• 100 ml coconut milk, warmed briefly
For the filling:
1. Grilled tuna until cooked, then remove the meat
2. Red chili puree, cayenne pepper, onion, garlic, ginger, and pecans, and stir-fry until fragrant.
3. Enter the tomatoes, salt, sugar, pandan leaves and coconut milk, cook until dry, then enter the basil leaves, stir, remove from heat.
1. Grilled tuna until cooked, then remove the meat
2. Red chili puree, cayenne pepper, onion, garlic, ginger, and pecans, and stir-fry until fragrant.
3. Enter the tomatoes, salt, sugar, pandan leaves and coconut milk, cook until dry, then enter the basil leaves, stir, remove from heat.
For skin:
1. Combine yeast, warm water, and sugar, stir well, then let stand about 10 minutes.
2. Enter the flour and eggs, stir well, then pour coconut milk little by little, knead until it is attached, cover with plastic and let stand in warm place about 1 hour.
3. Take 2 tablespoons of the dough skin, tipiskan approximately 1 / 2 inches, then fill with 1 tablespoon of dough contents, close the and create a pleated-pleated like pastels, fried in lots of oil and medium heat until golden.
1. Combine yeast, warm water, and sugar, stir well, then let stand about 10 minutes.
2. Enter the flour and eggs, stir well, then pour coconut milk little by little, knead until it is attached, cover with plastic and let stand in warm place about 1 hour.
3. Take 2 tablespoons of the dough skin, tipiskan approximately 1 / 2 inches, then fill with 1 tablespoon of dough contents, close the and create a pleated-pleated like pastels, fried in lots of oil and medium heat until golden.
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